· 4 stalks of celery, diced small
· 4 carrots, diced small
· 1 large white onion, diced small
· Herb-forward seasoning or rub (I used my Garlic Junky from Spiceology)
· ½ stick unsalted butter
· ½ lb uncooked pork sausage
· 1 loaf French bread, torn into small pieces
· ½ a package of cornbread stuffing mix
· 2 eggs
· 2 cups chicken broth
· Fresh roasting herbs (optional)
Preheat oven to 250*. Spread torn French bread pieces evenly on a cookie sheet and place in hot oven for 10-15 minutes until dry and crisp (but color has not changed). Remove from oven and allow to cool (can be done ahead of time).
In a large skillet, sauté ½ stick of butter with finely diced onions, carrots and celery. Cook until nearly soft and season liberally with a herb-forward seasoning. Use salt and pepper to taste, if necessary.
Remove vegetables to a bowl and set aside. In same pan, brown pork sausage until cooked through and crumbly. Drain on paper towel and then combine with cooked vegetables.
In a large bowl, combine dried, torn bread, cornbread stuffing mix and vegetable/sausage mix. Stir until well combined. Add two eggs, beaten well, and stir to combine. Drizzle chicken broth slowly as you stir the mix, moistening entire mixture well.
Transfer to a grill-proof baking dish, cover with aluminum foil and bake in the grill for 30-40 minutes until hot. Remove foil and bake an additional 5-10 minutes until top is crispy.